Chicken Fajita Enchiladas

While on vacation we had dinner at a Latin restaurant, and it got me craving Mexican since we haven’t made it a lot recently at home. I have seen enchiladas popping up on a number of blogs recently, and have never had them, so I decided to make them for dinner Friday night. We absolutely loved these – they (and any other variations I can think of) will be going into the “regular rotation”.

How to make the enchiladas and recipes after the break.

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Black Bean "Burgers"


I have had these on my “to make” list for quite some time, but had never gotten the opportunity to try them. Today I was looking for something healthy for lunch since I usually just snack on whatever I can find, and I remembered I had wanted to try these.

These patties were very tasty and dredging them in cornmeal gave them a great crisp exterior. I ate my “burger” with brown rice and salsa and sour cream on the side. I will be keeping this recipe as it’s perfect for quick, healthy lunches! The recipe below reflects the changes that I made from the original.


Black Bean Patties
(Adapted from Cooking Light)

2 cups rinsed, drained canned black beans, divided
1 clove garlic, minced
1/8 teaspoon salt
1 large egg white
1/2 cup shredded cheddar cheese
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced fat sour cream

Preparation
Place 1 1/2 cups beans, garlic, and salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into four equal portions, shaping each into a 1/2-inch thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Top each patty with 1 tablespoon sour cream and extra cheese if desired.

Taco Rice Salad

I saved a Cooking Light recipe ages ago and finally got around to trying it tonight. Nick and I both really enjoy Mexican food and we usually make fajitas, but this recipe for taco salad sounded insanely good and I couldn’t wait to make it! The only things I changed were ommitting the chili powder and cumin per Nick’s request, and ommitting the chopped tomato because I hate tomatoes. This turned out fabulous and Nick said, “This is a keeper, honny… definitely an ‘A’ meal”. Cha ching! We’ll be saving this recipe 🙂

I made tortilla bowls using fajita wraps that we had in the house. They were super easy to make – I inverted two ramekin cups on a baking pan, coated them with cooking spray and laid the tortillas on top. I brushed them with some olive oil and baked them at 400 degrees for about 10 minutes, until browned and crispy.

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Mexican Rice

Last week we were in the mood for something a little different. We had never made fajitas at home before so we grilled up chicken, onions and peppers and had all the fixings on the side. To go with it I made a Mexican-style rice. Admittedly, I have never had the rice when we go out for Mexican, but Nick said this really tasted authentic – I loved it as well so we’ll definitely be keeping the recipe!

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

(A lot of the recipes I saw called for cumin or other spices, but I chose to omit them.)

1. Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.